06/30/2015  |  Don’t Miss This: Iron Hill Wilmington’s Das Boot Beer Release

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

 

On Thursday, July 2, Iron Hill Wilmington will be pulling out all the stops for its Das Boot Beer Release. Starting at 4 p.m., imbibe this traditional German lager from a standard 16-ounce glass, or really get into the spirit of the celebration and drink deep from a 32-ounce glass boot.

“German pilsner is one of Chef Dave Foster’s favorite styles of beer,” explains Justin Sproul, head brewer at our Wilmington location. “So when I transferred to Wilmington I promised him I would brew one as soon as possible.”

Inspired by the Jever Pils he enjoyed during a trip to Germany, Justin has created a delicately balanced beer boasting a light straw color, firm bitterness and a dry, crisp finish. He shares its full details below:

“In June 2006, I traveled to Germany for the World Cup and to visit my aunt and uncle. Tickets to games were extremely expensive, so we would go to the fan fests to watch the games, which were basically carnival-like atmospheres set up in parks with jumbotron TVs, beer and food vendors. The particular [fan fest] we would attend was in Wiesbaden, and the beer vendor was Jever Pils. …  One evening there was huge game for Germany, who was playing Poland. It was a 0-0 match until Oliver Neuville scored the game-winning goal in the 91st minute. Obviously, it was an intense, thrilling game, and I enjoyed quite a few Jever Pils during the course of the game and after.”

As far as the glass boot we’ll be serving Justin’s creation in, well, no one is clear precisely where that idea came from. Some say that the boots, known as Bierstiefeln in German, originated with a Prussian general who promised troops he’d drink beer from his boot if they prevailed in battle. When the troops won, the general had a glassmaker craft a boot from glass to fulfill his promise—without having to taste his own feet or spoil the beer by serving it out of his leather boot. Some claim it started as a form of hazing, wherein soldiers or club members would get one member to take off his shoe, fill it with beer and serve it to initiates to inspire both loyalty and a dose of disgust. Still others say that the notion of drinking out of boots began in World War I, when German soldiers, having nothing better to drink from, would pass around a beer-filled leather boot before heading into battle.

How will you enjoy the boot? We want to see. Be social and share your Das Boot Beer Release photos with us on Facebook, Twitter and Instagram using the hashtags #DasBoot and #IronHill.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.

06/19/2015  |  Why You Should Celebrate Father’s Day 2015 with Iron Hill Brewery & Restaurant

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

Everybody knows that the two best parts of summer are grilling and chilling. Starting this Friday, June 19, treat Dad to both at Iron Hill Brewery & Restaurant’s annual Grill & Chill event.

Kick off a weekend devoted to your favorite guy with six sizzling, hot-off-the-grill steaks and sides, perfect for any man who loves a hearty meal:

  • Hickory Smoked Beef Brisket, with creamy bacon slaw, jalapeno cornbread and Kansas City-style barbeque sauce

  • Pan Seared NY Strip Steak, served with sides of garlic-roasted fingerling potatoes, asparagus spears and red wine-bacon-mushroom sauce

  • Bacon Wrapped Filet Mignon, accompanied by Boursin smashed potatoes, asparagus spears, cippolini onions and Madeira wine sauce

  • Char-Grilled Ribeye Steak, a 16-ounce cut with braised mushrooms, crispy onion rings and chimichurri sauce

  • Steak and Fries, char-grilled hanger steak with wedge fries, shallot-herb butter and A-2 sauce

  • Char-Grilled Double Cut Lamb Chops, rosemary marinated, with whipped feta, garlicky spinach, crushed potatoes, grilled lemon and olive oil

And since no summer meal is complete without a tasty, refreshing beer to go with it, we’ll also be releasing one of our favorites, Mahalo, Apollo!, in 16-ounce cans. Spiced with grains of paradise and lemongrass and fermented with Belgian yeast, this golden, complex, 6.3% ABV summer wheat beer has only been released in cans once before, in extremely limited quantities. Order one with your meal, then grab a four-pack to go!

Our Grill & Chill Summer Menu runs through Sunday, July 5; make a reservation and join us. We can’t think of a better way to say “Thanks, Dad.”

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.

06/11/2015  |  Celebrate Iron Hill Media’s 15 Years of Success

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

On Saturday, June 13, join Iron Hill Media for a toast to its 15th anniversary! From 1–5 p.m., the brewpub will be going old school with a Sweet Fifteen Multi-Tap Event featuring a roster of its original beers from the year 2000 and a classic menu to match.

To take the party to the next level, Media head brewer Andrew Johnston has crafted a featured beer just for the event: Big One-Five IPA, an American double IPA brewed with five gallons of mango juice and abundant Galaxy and Simcoe hops for a distinctly tropical aroma and flavor, with notes of mango, passionfruit, pineapple and grapefruit.

Beers from Iron Hill Media’s opening a decade and a half ago will also be on tap for the celebration:

  • Maibock, an award-winning pale lager

  • Ironbound Ale, a medium-bodied American pale ale

  • Anvil Ale, a medium-bodied, copper-colored English-style best bitter

  • Lodestone Lager, a Munich-style pale lager

  • Pig Iron Porter, a classic porter

The menu for the party will bring back fond memories, too. Head Chef Mike Casciello is planning to serve seven throwback dishes from the restaurant’s past, including Tex-Mex egg rolls, drunken clams, the much-loved Lejon pizza, Jamaican jerked pork porterhouse and more.

We hope you’ll join us at the party and toast to Iron Hill Media’s 15 fabulous years! While you’re there, stay social by following Iron Hill Media on Twitter and Iron Hill Brewery & Restaurant on Facebook and Instagram using the hashtag #MediaBigOneFive.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.

05/29/2015  |  Iron Hill & Allagash Brewing Company Collaborate on a Rhubarb-Infused Belgian Ale, Debuts Philly Beer Week 2015

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

Of the hundreds of beers hitting the taps as part of 2015 Philly Beer Week, Iron Hill Brewery & Restaurant had the righteous opportunity to concoct a limited-edition release with our good friends at Allagash Brewing Company.

Why do you need to try this Iron Hill collaboration crafted with the unique additive of rhubarb—yes, rhubarb!—and how did we get connected with Allagash and kickstart this partnership? Chestnut Hill’s head brewer Chris LaPierre passes along the full scoop below.

Iron Hill Blog: For the past three years, you’ve collaborated with Allagash Brewing Company on a very unique beer. How did this brewing partnership begin?

Chris LaPierre: My girlfriend Suzanne is Allagash’s Mid-Atlantic Sales Manager. She came up with the idea originally. I’ve also become friendly with a lot of the Allagash brewers from all the times I’ve tagged along with her up to Portland, Maine, for her meetings.

What’s very cool about this collaboration is that in enables Iron Hill to offer Allagash’s production brewers a creative opportunity. Can you explain?

Allagash sends one of its shift brewers down for part of Philly Beer Week to represent the brewery. I always collaborate with that brewer, and this year it’s Sean Ellsworth.

The thing that’s neat about this program is that production brewers don’t get many opportunities to formulate recipes. Allagash has a pilot program and is better than most at letting their shift brewers get creative. But there aren’t nearly as many opportunities as one would get in a brewpub. So it’s a really cool opportunity for a guy who spends his time making beer but doesn’t get to make up many recipes to create something, then represent that beer in another city.

I always want the beer to be the Allagash brewer’s creation, so all I really do is take their recipe and make it work on our system, then Suzanne and I brew it. That way it’s designed by an Allagash brewer in Maine and brewed by local Allagash rep in Philly with my guidance.

What’s your main goal with brewing this collaborative beer?

My goal is for this to be their beer with my main role being to make sure it works on our system. Then, of course, to enjoy drinking it with Sean when he gets down here!

Break down the beer (style, ingredients involved, etc.) and why you’re excited to tap it.

It’s a sessionable hoppy Belgian Ale fermented with a blend of Orval and DuPont yeast and accented with fresh, pureed rhubarb. I’ve never worked with rhubarb before, so it’s something new for me. It gives a nice fresh and tart character that is right at home in a Belgian ale. I also appreciate that this is a low ABV beer. Philly Beer Week is a marathon—not a sprint!

The important question: where can we find this beer?

Now on tap—and continuing on tap for several weeks—at our Chestnut Hill location. Also, throughout Philadelphia at the following PBW events:

Friday, May 29, 5:30 p.m., at Memphis Taproom’s “The Maine Event” with Allagash’s Rob Tod and Sean Ellsworth.

Also on Friday, May 29, 9 p.m., at the unofficial post-Opening Tap after-party— “The White Party”—at City Tap House Logan Square with Rob Tod and Sean Ellsworth. Need an extra incentive? The Newspaper Taxis will perform Beatles covers.

Saturday, May 30, 2 p.m., at BRU at the The Mainard Event with Allagash’s Sean Ellsworth.

Sunday, May 31, 2 p.m., at Kite and Key for the “Throwdown in Franklintown.”

Sunday, May 31, 6 p.m., for the “Girl Power Hour” at Bar-Ly featuring 60 taps of all female beer-repped breweries—Allagash included.

Monday, June 1, 10 p.m., at Alla Spina for industry night.

Tuesday, June 2, 9 p.m., for the “Sadie Hawkins Dance” at Varga Bar with New Holland’s Joel Armato and Allagash’s Suzy Woods taking turns on the turntables.

Saturday, June 6, 12 p.m., at The Industry for the “Drinking and the Damage Done” event, featuring Woods DJing.

Sunday, June 7, 8 p.m., for the “yeehaw we survived” event at Fergie’s—the 8th annual TUD (totally unnecessary drink) sponsored by Yards and Allagash.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Amy Strauss.

05/29/2015  |  Don’t Miss This: Iron Hill & Good Dog Bar’s Philly Beer Week Collaboration Dinner (May 31)

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

Philly Beer Week is back and better than ever, with 10 full days of beer appreciation unfolding May 29–June 7 throughout the city of Brotherly Love and its surrounding suburbs. Without question, Iron Hill Brewery & Restaurant is ready to dive into the beer-centric action, especially with its fifth annual Big Ass Beer Dinner collaboration with friends Good Dog Bar.

What’s the scoop on this five-course beer dinner—slated to unfold May 31 at 6 p.m.—and why do you need to attend? Our Chestnut Hill head brewer Chris LaPierre passes along the full scoop.

Iron Hill Blog: Philly Beer Week is just one day away, with the annual Good Dog/Iron Hill event returning for 2015. What’s so special about this repeat beer dinner?

Chris LaPierre: I think what’s special about this dinner is that there’s a strong personal relationship between Good Dog and Iron Hill. Good Dog is where a lot of Iron Hill brewers choose to eat and drink when they’re in town and not working. The owners of Good Dog and Iron Hill have lots of respect for each other’s operations. A lot of Iron Hill’s brewers are good friends with a lot of the staff at Good Dog. Heck, I’m even on the Good Dog dart team! This dinner is really something we do for ourselves because we enjoy doing it. It’s a great opportunity for us to all get together and enjoy each other’s talents.

This year, Iron Hill took the collaboration one step further by brewing two beers with the Good Dog owners. Can you give us a preview of your collab release and why folks should want to try them at the upcoming dinner?

Schipperke is the beer brewed at Chestnut Hill by me and Good Dog owner Dave Garry. I like Belgians but Dave is not generally a fan. He’s an IPA lover, but so is his wife and she wanted to do IPA as her collaboration with Paul [Rutherford, in Ardmore], so that slot was taken. We settled on a Session Belgian IPA. It was a nice compromise between his taste and mine, and being a session beer it will be easy to pair with a variety of dishes. The name, Schipperke, is from a small but lively Belgian dog breed known to be intelligent and mischievous.

Five Iron Hill brewers take part in this event, each working with Good Dog’s Executive Chef Jessica O’Donnell. Can you give us a tease of one or two of the pairings established for the night?

The course I’m always most excited about is dessert! I’ve got a sweet tooth in the first place, but I also love desserts at beer dinners because it’s an area where beer really shines. It’s not always easy to pair spirits or wine with sweets. But with beer’s bitterness and caramelized or roasted malt characters it can either be a great contrast or complement to just about any dessert.

This year, chef Jess is pairing macaroons with Andrew Johnston’s [of our Media location] Hudson Stout. I’m also excited about the fourth course: homemade pasta, dunkel-braised goat, fiddlehead ferns and ramp pesto paired with Kevin Walter’s [of our Voorhees location] Munich Dunkel.

Where else can we catch Iron Hill during Philly Beer Week?

The collaboration I did with Allagash will be on tap at Memphis Taproom, Bru, Good Dog, Varga Bar, The Industry, City Taphouse, Bar-Ly, Fergie’s Pub and Kite & Key.

What’s your favorite part about being a brewer in the Philly beer scene and participating in the annual Philly Beer Week celebration?

My favorite thing about being a brewer in Philly is the camaraderie that exists in our community. We’re very noncompetitive. We’ve all worked so hard to improve craft beer culture over the years and have lots of respect for each other. We prefer to work together to improve the awareness of craft beer. We’d rather make craft’s portion of the beer pie much bigger than fight each other for a bite of the piece we already have.

Philly Beer Week for me is not so much about enjoying great beer. It’s more about getting to spend time with a lot of friends in the industry that I don’t get to see nearly often enough.

Tickets to the Big Ass Beer Dinner with Iron Hill at Good Dog Bar are $50 and may be purchased online. Be sure also to catch Iron Hill at Opening Tap—which unfolds Friday, May 29, at 7 p.m. Or, take advantage of even other Philly Beer Week events. Grab more details about other upcoming Iron Hill events and beer releases.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Amy Strauss.

05/04/2015  |  Celebrate Mother’s Day 2015 with Iron Hill Brewery & Restaurant

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

There’s no doubt about it: Mom deserves the very best on her special day. So after you’ve showered her with flowers, cleaned the house, mowed the lawn and taken care of the laundry (yes, all of it!), bring her to Iron Hill Brewery & Restaurant for a Mother’s Day meal to remember.

All weekend long, from Friday, May 8, through Sunday, May 10, each of Iron Hill’s 11 locations will be offering our special menu in honor of the mom in your life.

Whether she’s a seafood lover or more of a meat-and-potatoes kinda gal, Mom is sure to find something to love, from rich risotto packed with lobster, scallops, shrimp and more to char-grilled filet mignon with a buttermilk potato puree and braised Swiss chard on the side—and best of all, she won’t have to cook it! We’ve even got a sugary treat in store for the sweetest lady you know. Take a peek:

Roasted Carrot Soup

poblano, lime and crème fraiche

Lancaster County Asparagus Salad

whipped feta, cherry tomatoes, grilled lemon and basil oil

Sauteed Crab Cake

pistachio butter, grilled white peach relish and ginger-peach puree

Grilled Flatbread

roasted grape tomatoes, grilled zucchini, balsamic glazed onions, fresh herbs, feta and garlic oil

Char-Grilled Moroccan Lamb Meatballs

stewed plum tomatoes with golden raisins, salted Marcona almonds and mint

Seafood Risotto

butter-poached Maine lobster, sea scallops, rock shrimp, leeks, peas, carrots, fresh herbs and lobster-chardonnay cream sauce

Sauteed North Atlantic Halibut

local asparagus spears, thyme-roasted fingerling potatoes, braised oyster mushrooms and dijon mustard sauce

Char-Grilled Filet Mignon

buttermilk potato puree, braised Swiss chard with pancetta, port wine glazed cipollini onions and peppercorn demi-glace

Strawberry Swirl Pound Cake

strawberry-orange compote and whipped mascarpone

Make a reservation now at your local Iron Hill—heck, you can even bring in mom one day, your wife the next and grandma on Sunday. We’ve got you covered all weekend long.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.

 

05/01/2015  |  31 Burgers to Try at Iron Hill Brewery & Restaurant in May 2015

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

Eat your way through the merry month of May with 31 delicious burgers at Iron Hill Brewery & Restaurant. In honor of National Burger Month, we’ll be treating diners to a different burger every single day, starting on May 1 and ending on May 31.

“At Iron Hill, we love pairing food with our beers, but the ultimate pairing will always be a beer and a burger—which is why we look forward to celebrating National Burger Month each year,” says Director of Brewing Operations Mark Edelson. “We have a lot of fun trying to top the previous year’s selections, and this year is no exception, with old favorites joining brand-new-for-2015 burgers on our calendar.”

To make the month even more tempting and tasty, we’re encouraging you to return to your local Iron Hill often by giving diners a Burger Month Punch Card. For every five burgers you sample, you’ll earn a $15 reward to use on your next visit to Iron Hill.

Now comes the hard part—deciding which burgers you want to try! To whet your appetite, we’re including the full Burger Month menu below:

May 1 – The Alpine Burger, with fried onion rings, bacon, Swiss cheese and horseradish sauce

May 2 – The Bacon Lover’s Burger, with tomato-bacon jam, applewood smoked bacon, bacon aioli and smoked gouda cheese

May 3 – The Good Day, Sunshine Burger, with sunny-side egg, American cheese, bacon, lettuce, tomato and maple mayo, served with potato tots

May 4 – The Tombstone Burger, with a fried onion stack, smoked bacon, cheddar cheese and barbecue sauce

May 5 – The Flaming Lips Burger, with sautéed poblano peppers, onions, mushrooms, pepper jack cheese and spicy chipotle mayo

May 6 – The Brasserie Burger, with gruyere cheese, red onion jam, applewood smoked bacon and dijonnaise

May 7 – The Banh-Mi Burger, with pickled vegetables, cucumber, sriracha mayo and cilantro

May 8 – The Voodoo Burger, with grilled peppers and onions, smoked gouda cheese and spicy voodoo barbecue sauce

May 9 – The Reuben Burger, with corned beef, sauerkraut, Swiss cheese and thousand island dressing

May 10 – Mama’s Brunch Burger, with sunny-side egg, brie cheese, prosciutto and exotic mushroom relish, served with potato tots

May 11 – The Bourbon St. Burger, with andouille sausage, charred onion and pepper relish, smoked gouda cheese and paprika aioli

May 12 – The Au Poivre Burger, with cracked black peppercorns, bleu cheese, bacon jam, grilled red onions and port wine glaze

May 13 – The Asian Elvis Burger, with spicy peanut sauce, applewood smoked bacon, pickled vegetables, cucumber and sriracha mayonnaise

May 14 – The Godfather Burger, with capicola, roasted long hots, grilled onion, tomato and provolone cheese

May 15 – The French Quarter Burger, with spicy ham, olive-pepper relish, provolone cheese and roasted garlic mayo

May 16 – The Armed Forces Tribute Burger, with pulled pork, bacon, cheddar cheese, onion rings and barbecue sauce

May 17 – The Upscale Diner Burger, with sunny-side egg, Swiss cheese, herb-roasted exotic mushrooms, bacon and shallot-black pepper aioli, served with potato tots

May 18 – The Black Forest Burger, with roasted exotic mushrooms, Swiss cheese and horseradish sauce

May 19 – The Arc de Triomphe Burger, with bacon-onion jam, baby arugula and bleu cheese

May 20 – The Popper Burger, with pickled jalapeño, cream cheese, cheddar cheese and bacon

May 21 – The Sweet Caroline Burger, with pulled pork, mustard sauce, griddled sweet onions and coleslaw

May 22 – The Smokehouse Burger, with applewood smoked bacon, smoked gouda cheese and barbecue onions

May 23 – The Grandpa Munster Burger, with applewood smoked bacon, griddled onions, muenster cheese and barbecue sauce

May 24 – The Black Sabbath Burger, with blackening spice, grilled hot sausage, fried egg, pepper jack cheese and caramelized onions, served with potato tots

May 25 – The Picnic Burger, with bacon, American cheese, bread and butter pickles, lettuce, tomato, special sauce and a side of potato salad

May 26 – The Poppy’s a Little Sloppy Burger, with brisket, gravy, muenster cheese and fried onion rings

May 27 – The Hot Mess Burger, with sweet potato fries, jalapeños, bacon, onion, bread and butter pickles, lettuce and thousand island dressing

May 28 – The Magic Goat Burger, with roasted exotic mushrooms, chevre and basil-pesto aioli

May 29 – The Gringo Burger, with poblano aioli, bacon, red onion jam and smoked gouda cheese

May 30The Big Cheesowski, with balsamic onions, chipotle ketchup, lettuce, tomato and white sharp cheddar and provolone cheeses

May 31The Hangover Burger, with fried egg, bacon, sharp cheddar cheese, sriracha aioli and crispy onion rings, served with potato tots

Made your picks? Great! Now all that’s left is to make a reservation. See you soon for some burger magic!

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.

04/22/2015  |  Grab Your Tickets to 2015 Brandywine Valley Craft Brewers’ Festival

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

We’re counting down to Iron Hill Brewery & Restaurant’s biggest, beeriest event of the year—the Brandywine Valley Craft Brewers’ Festival. On Saturday, May 9, scores of craft beer lovers will be joining us at our Media location, from 1–5 p.m., to sip, sample and savor the finest handcrafted beers from more than two dozen local breweries.

What’s the best part about this beer festival? All proceeds from the event—which happens to be in its 15th year—benefit the Media Youth Center, a nonprofit organization that provides a safe environment for area youth to expand their minds, grow their bodies and have fun through an array of recreational and educational programs and partnerships with the community.

Check out the full list of participating breweries below:

Boxcar Brewing Co.

Denizens Brewing Co.

Evolution Craft Brewing Co.

Flying Fish Brewing Co.

Forest & Main

Free Will Brewing Co.

Lancaster Brewing Co.

Manayunk Brewery and Restaurant

McKenzie Brew House

Neshaminy Creek Brewing Co.

Philadelphia Brewing Co./Commonwealth Ciders

Pinocchio’s Beer Garden to Go

Port Jeff Brewing Co.

Round Guys Brewery

Saint Benjamin Brewing

Saucony Creek Brewing Co.

ShawneeCraft Brewing

Ship Bottom Brewery

Sly Fox Brewing Co.

Stewart’s Brewing Co.

Tröegs Brewing Co.

Victory Brewing Co.

Weyerbacher Brewing Co.

Yards Brewing Co.

 

Now eager to attend?

Purchase your tickets here.

Tickets are available at just $45 online; $50 at the door (if available), which includes festival admission, a tasting cup and the chance to sample beer from any of the breweries in attendance. Warning: tickets do typically sell-out each year, so plan accordingly. Make your hardest decision: which beer to try first! We’ll also have special perks for King of the Hill members, including a VIP tent and free food voucher.

Don’t delay—get your tickets online today. We’ll be looking for you on May 9! (Please note: This event is rain or shine.) And while you’re at the fest, get social with us on Facebook, Twitter and Instagram using the hashtag #BVCBF2015.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.

 

04/22/2015  |  Lancaster Culinary Champ Claims Victory in 2015 Iron Hill Hourly Chef Competition

Category: Uncategorized  |  Posted by: thetowndish  |  1 Comment

On March 31, Iron Hill Lancaster’s chef Mick Kalata nabbed first place in our annual Iron Hill hourly chef competition.

The internal culinary throwdown, organized to pit Iron Hill’s hourly cooks against one another in a vigorous, old-fashioned food battle, first started in-house. Each of our 11 locations welcomed its kitchen staff members to prepare and present original recipes to a panel of judges, in the hopes of claiming dominance and nabbing a slot in the final culinary challenge. The chefs obliged, lining up throughout the month of February and into early March to flex their kitchen chops with creative compositions.

Kalata, no stranger to this annual cook-off, actually placed as a runner-up in 2014’s battle. But, back to 2015. Kalata, Newark’s Jason Thompson, Media’s Carlee Steele and Maple Shade’s William Hernandez scored our four finalist slots, journeying to Iron Hill Ardmore to compete for the title.

Judging the 2015 competition were Chris Meyer, regional chef of Two Stones Pub; Michelle Wilson, head chef of Iron Hill Phoenixville; and Amy Strauss, The Town Dish’s Editor in Chief.

Since the food is always the most important part of every cook-off, allow us to present the dishes that entered the judging ring:

Kalata’s soul-warming clambake was laden with chorizo chunks and swimming in a mighty chorizo broth. Accents like a warm sourdough bread basket, with a side of honey-rosemary butter and a taster of White Iron Wit, enhanced his entry.

Hernandez’s inventive adobe chicken presented a rollercoaster of flavors for the judges, arriving with a snappy combo of side dishes including a spicy ceviche salad and a Venezuelan-inspired, mint-infused pico de gallo.

Thompson’s vibrant and light scallop ceviche arrived as the ultimate bar bite for the warm-weather months ahead, paired with a side of ancho-glazed plantain chips. Using the chips to “scoop” up the ceviche was a repeat move for the judges—who also confessed that the dish’s sauce was something they’d love to taste and taste again.

Steele pulled the bold move of competing with a dessert—a well-orchestrated, deconstructed composition of White Iron Wit–poached pears with life-changing honey-whipped mascarpone, orange and nut-accented chutney and pools of spiced chocolate.

After each dish was elaborately tasted and the judges deliberated over who should be crowned 2015’s victor, Kalata’s clambake was the deserving winner. (The judges even asked for seconds—it was that good.) His reward? An enviable prize pack of hand-selected, high-end kitchen gear (KitchenAid mixer and Calphalon pans included).

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Amy Strauss.

04/22/2015  |  Iron Hill in County Lines Magazine: Growlers and Nitro and Cans and Casks! Oh My!

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

Here at Iron Hill Brewery & Restaurant, we’re proud to serve our handcrafted beers in many ways, chief among them on draft and in large-format bottles. But we also have our fair share of cask conditioned ales, beers poured on nitro, canned beers and, of course, our beloved growlers-to-go.

In his latest piece for County Lines Magazine, Director of Brewery Operations Mark Edelson breaks down these less common ways to enjoy your favorite craft beer and tells you exactly why you should give them a try.

Read all about it in Mark’s article for County Lines Magazine!

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.